I had a bag of dried bean curd skin lying around for ages and this soup just needed to be done on my plan A this morning.
I soaked the dried bean curd sticks uncut in cold water then hot water until they were soft enough to be cut with a pair of kitchen shears.
I threw the tougher end pieces into the pot of boiling water with the corn on cob and barley first.
After the barley had softened in the cooking process, I added a can of unsalted cream corn for more flavor, Ginko nuts and sugar to taste. Lastly, I drizzled a couple of beaten eggs, pouring down a pair of chopsticks as they were being stirred in much like how you make egg flower soup.
Enjoy a soup that is chalked full of protein!